Looking for a “festive” risotto dish? Champagne Risotto, aka Risotto alla Champagne, is a great recipe for company risotto that fits perfectly with holidays or birthdays or any other occasion when “champagne” works into the equation!  Italians love their risotto — almost as much as their pasta — and, as with pasta dishes, there are unlimited variations. Risotto does take a bit more patience however since the rice we use isn’t the instant kind and therefore needs to be stirred and the consistency checked constantly. But your hard work will be rewarded!

Using the small shrimp adds to making the dish special but if you prefer, I have also substituted the shrimp with crumbled sausage and/or porcini mushrooms and the result is equally delicious and a great crowd-pleaser. Remember that if you use the dried porcini mushrooms, you must let them soak in tepid water for a couple of hours, then drain and using your hands, squeeze out any remaining water before cutting into small pieces.

If you do use shrimp and can get it fresh rather than frozen, you’ll certainly be happier with the results. At the neighborhood, open air markets in Italy it’s interesting how the tradition of “fish days” still exists: only on Tuesdays and Fridays will you find the fish mongers set up with their beautiful displays of fresh fish and seafood.

One last note: don’t be afraid to experiment! For instance, asparagus tips make a colorful addition to this risotto dish and go wonderfully with shrimp and pine nuts. Boil the asparagus in salty water (with a clove of chopped garlic if desired) until just tender. Drain delicately and cut into pieces which you will add to the risotto about half-way through the cooking time.

Champagne Risotto Ingredients

6-8 oz shrimp
4-6 Tbs butter
1 lb (16oz) rice (not instant)
1 meat cube
1 Small package pine nuts
1-2 bottles dry frizzy white wine or champagne
Chopped parsley
For decoration (if desired): Sprigs of fresh anis or very thinly sliced lemon slices

Preparation of Champagne Risotto

Boil shrimp (rinsed first) in small amount of water for a few minutes. Drain but keep water. Remove shells and heads and devein. Cut shrimp into small uniform pieces. Sauté in large kettle or dutch oven in 2 Tbs butter, add rice and shrimp’s water, meat cube and pine nuts and bring to boil. As liquid is absorbed, add champagne, a little at a time, stirring constantly, until rice is al dente. (approx 18-20 minutes). Taste for salt. Take off fire and add a hunk of butter, a handful of chopped parsley and grated parmesan. Decorate (if desired) and serve with additional parmesan.

Serves 4